Zero Waste Carrot Ginger Cake

Everytime I was making my juices I was thinking it was too much waste remove all the fiber from the juices. At last I decided to make this cake, this way we take advantage of all the properties getting more nutrients. Simple and heallthy

  • Dairy free
  • Refined sugar free
  • Gluten free
  • Healthy
  • Zero waste
  • Low in fat
  • Easy to make



Dry ingredients:

  • 1 ½ cup buckwheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda

Wet ingredients:

  • 2 cups Fiber from the juices
  • 1/2 cup coconut milk
  • 1/3 cup maple syrup, rice syrup or any other healthy choice
  • 2 tbsp coconut oil, melted
  • 2 eggs or 2 chia eggs (2 tbsp ground chia seeds + 6 tbsp water)
  • 1 tsp vanilla extract


  1. Mix the eggs or chia seeds and water with a whisk, set aside for 5 minutes. Meanwhile put all dry ingredients in a big bowl and stir until there are no clumps
  2. Add all wet ingredients into the dry ingredients and stir until the mixture is combined
  3. Line a mold with parchment paper or grease it with a little bit of coconut oil.
  4. Bake in the oven at 190 ºC (375º F) for about 40 minutes. The cake is ready when a toothpick comes out almost clean. Let it cool. Enjoy!